Certificate II in Hospitality (Asian Cookery)

This qualification provides the skills and knowledge for an individual to be competent in a range of Asian kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where Asian food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.

The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.

Job roles

Individuals with this qualification are able to perform roles such as:

producing appetisers, snacks, salads, soups, sauces, rice and noodles for Asian cuisines

preparing a Japanese simmered, grilled, deep-fried and steamed dishes

preparing Japanese one pot cookery.

Possible job titles include:

short order cook

cook.

Prerequisite requirements

There are no prerequisites for entry to this qualification.


Subjects

QUALIFICATION RULES

To achieve a Certificate II in Hospitality (Asian Cookery), 16 units must be completed:

all 11 core units

5 elective units:

a minimum of 3 elective units must be selected from the electives listed below

the remaining 2 units may be selected from this or another endorsed Training Package or accredited course

a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

CORE UNITS

add topic SITHASC001A

Use basic Asian methods of cookery

add topic SITHASC027A

Prepare, cook and serve Asian food for food service

add topic SITHCCC001B

Organise and prepare food

add topic SITHCCC002A

Present food

add topic SITHCCC003B

Receive and store kitchen supplies

add topic SITHCCC004B

Clean and maintain kitchen premises

add topic SITHIND001B

Develop and update hospitality industry knowledge

add topic SITXCOM001A

Work with colleagues and customers

add topic SITXCOM002A

Work in a socially diverse environment

add topic SITXOHS001B

Follow health, safety and security procedures

add topic SITXOHS002A

Follow workplace hygiene procedures

ELECTIVE UNITS

Asian Cookery

add topic SITHASC002A

Produce appetisers and snacks for Asian cuisines

add topic SITHASC003A

Prepare stocks and soups for Asian cuisines

add topic SITHASC004A

Prepare sauces, dips and accompaniments for Asian cuisines

add topic SITHASC005A

Prepare salads for Asian cuisines

add topic SITHASC006A

Prepare rice and noodles for Asian cuisines

add topic SITHASC007A

Prepare meat, poultry, seafood and vegetables for Asian cuisines

add topic SITHASC008B

Prepare desserts for Asian cuisines

add topic SITHASC009A

Prepare curry paste and powder for Asian cuisines

add topic SITHASC010A

Prepare satay for Asian cuisines

add topic SITHASC011A

Prepare vegetarian dishes for Asian cuisines

add topic SITHASC016A

Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes

add topic SITHASC017A

Prepare and produce Japanese one pot cookery

Commercial Cookery and Catering

add topic SITHCCC029A

Prepare foods according to dietary and cultural needs

add topic SITHCCC030A

Package prepared foodstuffs

add topic SITHCCC031A

Operate a fast food outlet

Food Safety

add topic SITXFSA001A

Implement food safety procedures

add topic SITXFSA003A

Transport and store food in a safe and hygienic manner

Languages other than English

SITXLAN1__A

Conduct basic workplace oral communication in a language other than English

SITXLAN2__A

Conduct routine workplace oral communication in a language other than English

Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:

Short order cook in an Asian restaurant

add topic SITHASC002A Produce appetisers and snacks for Asian cuisines

add topic SITHASC003A Prepare stocks and soups for Asian cuisines

add topic SITHASC004A Prepare sauce, dips and accompaniments for Asian cuisines

add topic SITHASC006A Prepare rice and noodles for Asian cuisines

add topic SITHASC007A Prepare meat, poultry, seafood and vegetables for Asian cuisines

Cook in a Japanese restaurant

add topic SITHASC003A Prepare stocks and soups for Asian cuisines

add topic SITHASC004A Prepare sauce, dips and accompaniments for Asian cuisines

add topic SITHASC005A Prepare salads for Asian cuisines

add topic SITHASC016A Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes

add topic SITHASC017A Prepare and produce Japanese one pot cookery


Pathways...

    Not applicable.


Entry Requirements

Not applicable.


Licensing Information

Not applicable.


Employability Skills

SUMMARY

SIT20407 Certificate II in Hospitality (Asian Cookery)

The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Employability skill

Industry/enterprise requirements for this qualification include:

Communication

Communicating with colleagues to assist with the coordination of customer's Asian dining experience; interpreting verbal and written information on products and customer requirements; providing clear and accurate verbal and written information to colleagues in a culturally appropriate manner to ensure a positive outcome.

Teamwork

Working as a team member, taking instructions from others and understanding own role in servicing customer needs; supporting other team members to achieve quality service delivery of the product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers.

Problem solving

Thinking about problems that relate to own role in Asian kitchen operations; avoiding problems by planning own day-to-day operational activities; clarifying the extent of problems and requesting assistance from team members and supervisors in resolving details; using predetermined policies and procedures to guide solutions to operational problems in the kitchen.

Initiative and enterprise

Identifying and discussing better ways to undertake operational activities in the kitchen and to manage safety risks by participating in group risk assessment activities.

Planning and organising

Collecting, analysing and organising information to allow for safe and efficient Asian kitchen operations; using appropriate predetermined policies and procedures to guide such activities.

Self-management

Understanding and complying with the legal responsibilities that apply to own role in Asian kitchen operations; knowing own job role and responsibilities in Asian kitchen operations; seeking feedback and guidance from supervisors on success in Asian kitchen operations.

Learning

Knowing the structure of networks within and sources of new information on the hospitality industry, in particular Asian kitchen operations, to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services affecting Asian kitchen operations.

Technology

Understanding the operating capability of and selecting and using technology that assists in Asian kitchen operations; correctly using equipment to ensure personal safety in the workplace.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.